I think it's very important if you want a Neapolitan pizza to have a powerfull top element and low space under it (stone need to be at 400C and top heating element always on and bright red)

A FAL have a lot of thermal inertia with constant air temperature, each time you open the door in an electric oven the temperature drop a lot, if it takes too long to warm the air you baking time will be longer and you don't end up with leopard-spotting on the crust, you don't want temperature surfing for good results.

I've asked the manufacturing company. They said the power was divided equally between the top and bottom. So that is 2300/2, makes 1150w per side.

I agree with you that the top need to be much more powerful. The heat from the top radiates on the stone bottom anyway.So that makes my choice a little easier. Thanks very much for this ssuggestion!

I wanted to ask you some things i didn't fully understand yet

What do you mean with 'FAL'?You mentioned the price for forum members; did you mean this forum?And is there something different with this oven that keeps the hot air inside?

Here i am back again after a rather long time I am very happy with my oven. It really gets as hot as 450+ degrees celsius.Pizza's are baked within 90 seconds and i enjoy to see a pizza popping up like a balloon everytime.

The italians were right about this one.

I can recommond the oven to anyone. Total price with shipping was around 420 euro.

Some hastly took pictures; (i am always learning and i still have to refine my technique, so these are not perfect pizza's )

Hope you enjoy looking at these and giving me feedback about what you think!